There are many advantages to freezing food, including food preservation, access, and convenience, but oftentimes quality and taste suffer due to the formation of large ice crystals as a result…
Nanocelluloses: A Sustainable Solution to Combat Ice Recrystallization on Frozen Food
UT and TWRA to Offer Public Workshops on Chronic Wasting Disease
KNOXVILLE, Tenn. – Chronic Wasting Disease (CWD) is now in Tennessee, and experts with the University of Tennessee Institute of Agriculture and Tennessee Wildlife Resources Agency will hold six public workshops…
UT Institute of Agriculture Awarded Nearly $1M to Study Woody Biomass Feedstock Logistics
KNOXVILLE, Tenn. — A team of researchers at the University of Tennessee Institute of Agriculture (UTIA) has been awarded a grant for nearly $1 million to determine the key parameters…